There is a wide range of feed additives deliberately designed to be used in sheep diets that can improve production performance. Whereas herbal supplementation is gaining popularity not only for improving sheep productivity and mutton quality but also for safe application without any harmful residual effects. The present study was designed to investigate the effect of plantain (Plantago lanceolata L.) and/or garlic leaf (Allium sativum) dietary supplementation on growth performance, immunity, rumen histology, serum antioxidants and meat quality of sheep. The experiment consisted of a completely randomized design with 32 one-year-old sheep (initial mean live weight 9 ± 0.2 kg) allocated to four groups (8 sheep per group). Rice straw and concentrates-based total mixed ration pellets (2390 kcal/kg DM, CP = 15.1%) were offered as a control diet (CL diet). Herbal treatment diets included (i) CL diet + 10 g DM of plantain herb (PL diet), (ii) CL diet + 10 g DM of garlic leaf (GL diet) and (iii) CL diet + 5 g DM of PL and 5 g DM of GL (PG diet). Compared with the CL diet group, the live weight gain and feed conversion ratio were 18% to 26% and 13% to 20% higher in herbal-supplemented groups, respectively. Moreover, the herbal-supplemented groups, especially the PL diet group had higher serum immunoglobulin concentration, antioxidant capacity and rumen papillae size compared to the control. Besides, the lowest caul fat and pelvic fat levels were observed in the PL diet group followed by PG, GL and CL diet groups. In addition, lower mutton ether extract and saturated fatty acid along with higher polyunsaturated fatty acid levels were found in all herbal-supplemented groups. In conclusion, dietary supplementation with PL and/or GL might be used as an alternative in sheep to promote growth, health status and lean mutton production.

Increased fruit and vegetable consumption has become a health priority in many countries. Therefore, data investigating the influence of different types of fruits and vegetables on serum antioxidant levels would be useful. The objective of the study was to assess the relationship between fruit and vegetable consumption and vitamin serum antioxidant concentrations. Specific fruit and vegetable groups are evaluated. A total of 3521 subjects (1487 men and 2034 women), aged 35–60 years, participating in the SU.VI.MAX cohort were included in this study. Blood samples of participants were analysed for β-carotene, vitamin C and α-tocopherol. Each subject had completed at least six dietary records during the first 2 years of the study. It was found that women had higher mean β-carotene and vitamin C serum concentrations than men, but lower α-tocopherol serum concentrations. Serum β-carotene and vitamin C concentrations were positively correlated with consumption of both fruit and vegetables, as well as with most of the fruit and vegetable groups tested. These relationships persisted after adjustment for confounding factors. Regression analysis showed a linear dose–response relationship. Root vegetables and citrus fruits were particularly associated with β-carotene serum status as were citrus fruits for vitamin C. Fruit and vegetable consumption was either not or weakly associated with α-tocopherol serum concentrations. These results describe antioxidant serum concentrations according to fruit and vegetable consumption in a large sample and support the findings of previous studies involving a more limited number of subjects.